Ultimate Chicken Breast

• servings: 4 servings

Ingredients

CHICKEN

4 Chicken Breasts, Boneless, Skinless

1 Cup Flour

4 Large Eggs

3/4 Cup + 1 Tbsp Vegetable Oil

1 1/2 Cups Fresh Breadcrumbs

FILLINGS

1 Tbsp Butter

1 Small Onion, Minced

1 Garlic Clove, Minced

4 oz Cream Cheese, Softened

1 tsp Fresh Thyme, Chopped

—- HAM & CHEDDAR—-

1/2 Cup Cheddar, Shredded

4 Slices Cooked Deli Ham, Thinly Sliced

—-ROASTED MUSHROOM & PROVOLONE—-

10 oz Mushrooms, Stemmed And Quartered

2 Tbsp Olive Oil

1 Tbsp Rosemary, Chopped

1/2 Cup Provolone Cheese, Shredded

—-BROILED ASPARAGUS—-

16 Medium Asparagus, Trimmed To 5" Lengths

2 tsp Olive Oil

2 Tbsp Balsamic Vinegar

1/2 Cup Mozzarella, Shredded

Directions

CHICKEN

1. Place each chicken breast on a large sheet of plastic wrap, cover with second sheet, and pound meat until 14 in thick throughout. Each breast should be approximately 6x8½.

2. Cover and refrigerate while preparing filling.

-GO TO FILLINGS--

3. Place breasts, skinned side down on work surface; season with salt and pepper. Spread filling on top and roll up breast, folding in edges as you go to form a nice cylinder.

4. Wrap each breast in foil and twist ends in opposite directions. Refrigerate for at least 45 minutes.

5. Adjust oven rack to lower middle position. Heat oven to 400°.

6. Spread flour in shallow dish. Beat eggs with 1 tbsp oil and 1 tbsp water in second shallow dish. Spread breadcrumbs in third dish.

7. Unwrap breast and roll in flour; shake off excess. Roll in egg mixture; let excess drip off. Place in breadcrumb dish and shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded breast on large wire rack set over jelly roll pan.

8. Heat remaining 3/4 cup oil over medium high heat until simmering, but not smoking, about 4 minutes.

9. Add chicken, seam side down and cook until medium golden brown, about 2 minutes. Turn each and cook 2 to 3 minutes more. Return breast to wire rack on jelly roll pan. 10. Bake until deeply golden, about 15 minutes. Let stand 5 minutes before slicing each crosswise diagonally into 5 medallions. 11. Arrange on plate.

FILLINGS

1. Heat butter over low heat until melted; add onion and sauté until deep golden brown, about 15-20 minutes. Stir in garlic and cook about 1 minute; set aside.

—-HAM & CHEDDAR—-

2. In medium bowl, beat cream cheese until fluffy. Stir in onion mixture, thyme, dash salt & pepper and cheddar.

3. Spread on Chicken breast and top with 1 slice of ham.

—-ROASTED MUSHROOM & PROVOLONE—-

2. In medium bowl, beat cream cheese until fluffy. Stir in onion mixture, thyme, dash salt & pepper, rosemary and provolone; set aside.

3. Adjust oven rack to lowest position; heat oven to 450°.

4. Toss mushrooms with olive oil and season with salt and pepper; spread in single layer on jelly roll pan and roast until mushroom liquid has almost completely evaporated and mushroom surfaces facing pan are browned, 12 to 15 minutes. Turn mushrooms with metal spatula; continue to roast until mushrooms are browned all over, 5 to 10 minutes longer.

5. Spread mixture on chicken breasts, and top with Mushrooms.

—-BROILED ASPARAGUS—-

2. In medium bowl, beat cream cheese until fluffy. Stir in onion mixture, thyme, dash salt & pepper, and mozzarella; set aside.

3. Heat broiler. Toss asparagus with olive oil and season with salt and pepper; spread in single layer in jelly roll pan and broil 4 inches from top heating element until tender and browned, 6 to 8 minutes, shaking pan to rotate spears halfway through cooking time. Sprinkle with balsamic vinegar

4. Spread mixture on chicken breasts, and top chicken with 4 asparagus spears horizontally, about 1 inch apart, trimming ends if necessary.